September 16th, 2009

Stuffed Pizza

That's Amore

I love pizza as much as the next guy, but sometimes it just doesn’t feel like a meal, you know? And the last thing I want is my kids giving me the “that’s all?” look. I do not like that look, since it usually means more work for me. So my object is to feed them well, and then be left alone — in that order. And it’s also sort of like making sure you wear nice underwear, like your mother told you, in case you get into an accident and the paramedics have to rip your clothes off. You don’t want to embarrass yourself unnecessarily. I want my kids to eat well in case, at any point in their young school careers, some well-meaning teacher asks them what they had for dinner last night. I want to hold my head high.

I wish I were kidding. I’m not. Once again, I’m fairly certain I need a job.

Stuffed Pizza
Pizza Crust Ingredients
3/4 cup warm water (just turn the tap on its hottest and wait a moment)
1 envelope active dry yeast (2 ¼ teaspoons)
2 cups all purpose gluten-free flour
1 teaspoon xanthan gum
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil (plus extra for brushing)

Filling Ingredients
1 pound lean ground beef
1 medium yellow onion, chopped
2 tablespoons vegetable oil
kosher salt and freshly ground black pepper to taste
1 cup tomato sauce
4-6 ounces shredded mozzarella cheese

1. We’ll make the pizza crust first, since that has to rise, then chill in the refrigerator for a bit. You can make that in advance if you like, and keep it on hand for a day or so in the refrigerator. Combine 3/4 cup warm water and the yeast into a small bowl. Let stand until yeast dissolves and starts to bubble (5 minutes). If it doesn’t bubble, it’s not active (sometimes yeast dies before its time). Try again.

2. In a large bowl, combine 2 cups flour, xanthan gum, sugar, and salt (with a whisk, or just with a fork).

3. Add the yeast mixture plus 3 tablespoons olive oil to flour mixture, then either pulse in a food processor or mix in a bowl with a fork to combine. If using a food processor, pulse the mixture until a ball starts to form (it will happen suddenly). If in a bowl, mix until the dough starts to come together. If it seems super sticky, add some more flour mix a tablespoon at a time until it seems reasonable to stop.

4. Turn out the dough on a lightly floured surface. Pull it apart in a few spots and check to make sure it’s not sticky. Patch up sticky spots by sprinkling on a little bit more flour.

5. Oil a large bowl with a tablespoon or so of olive oil and place the dough inside, turning it to coat with oil. This prevents a crust from forming on the dough while it is rising. Cover with plastic wrap and place in a warm, draft free area to rise until doubled in volume (about 1 hour).

6. After it is doubled in volume, punch the dough down to deflate it, wrap it in plastic wrap and chill it in the refrigerator for at least an hour.

7. In the meantime, let’s make the filling. It’s a snap. In a medium skillet, heat the oil over medium-high heat and add the onion, salt and pepper. Cook the onion, stirring occasionally, until translucent (about 5-7 minutes). Add the ground beef, salt and pepper and cook the beef until brown (another 5-7 minutes), breaking it up with a spoon where necessary. Once the beef has browned, add the tomato sauce and stir to combine. Set aside the beef mixture.

8. Time to assemble the pie. Grease a 9″ round spring-form pan (not essential but it does make this loads easier) and set it aside. Preheat the oven to 400 degrees. Remove the pizza dough from the refrigerator, and break it into two halves. Roll each half out into a 10″ round. Place one round into the bottom of the pan and press the edges toward the middle a bit. Spread the filling over the top of the bottom crust, leaving 1″ from the edge all around. Sprinkle the shredded cheese evenly over the top of the filling. Place the other round of pizza dough on top, and cinch together the edges of both the top and bottom crusts to form a tight seal.

9. Brush about a tablespoon of olive oil over the top of the outer crust. This will help it brown. Place the pan in the center of the preheated oven and bake for 20-25 minutes, until the crust is browned and it is very fragrant (that’s how you’ll know everything is nicely melted).

10. Slice and enjoy. And rest assured that, no matter when your child is asked what he had for dinner, you’ll be proud of the answer. That’s Amore!

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole